This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker!
Ingredients
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- 1 tablespoon sesame oil
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- 1 onion, sliced
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- 1 tablespoon fresh grated ginger root
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- 4 garlic cloves, pressed or finely minced
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- 1 tablespoon chili garlic sauce
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- 2 tablespoons oyster sauce
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- 1 tablespoon fish sauce
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- ½ cup low sodium soy sauce
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- ¼ cup rice vinegar
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- 4 ounces shiitake mushrooms, stems removed and sliced
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- ½ - ¾ pounds baby bok choy, both white and green parts diced
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- 1 pound boneless, skinless chicken thighs
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- 4 cups low sodium chicken broth
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- 1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store)
Additional toppings (optional)
Instructions
To prepare the noodles
- If using fresh noodles:
- Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn’t need to). Set aside.
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- Visit Instant Pot Chicken Ramen for full instructions
Originally posted 2019-02-01 21:10:57.
Originally posted 2019-02-01 21:10:57.
